So I do have to start by saying sorry for the lack of updates! I’ve been so busy , I just didn’t have ti time to update my blog!. But if you take the time and go visit my youtube page, or simply just click on a image below and it will take you to your destination :D. Here are a couple of images to tantalize your taste buds. so click away and enjoy!!!!
Sometimes it takes several tries to come up with the recipe you can say you are proud of. Not these babies, I hit the nail on the head first shot! I can say they are simply delicious and something to brag about!
These beauties will deliciously last for a week or two, though they won’t last that long that I will tell you for sure. They’re a real show stopper when you have people over and you tell them you didn’t cook them, especially when you have your guest dunk them into some yummy creamy cold raw almond milk.
So here is the link to one of the best RAW vegan biscotti you will ever set your chops on RAW VEGAN CHOCOLATE BISCOTTI Enjoy!!
Oh boy, these are so yummy! Not only are they really fun and easy to make, they are equally as fun and easy to eat. They do get a tad messy, but I trust you can handle this… and to top it off enjoy them! These burgers are LOADED with health benefits!
All that is in these burgers and fries is a whack load of vegetables, spices and walnuts. It is as easy as throwing your ingredients in the food processor, forming patties in your hands, tossing them into the dehydrator and VOILA! A gourmet raw food meal in no time! It’s pretty much that easy. Look at the colours, and best part it is holding all it’s nutrients because we didn’t detroy them with heat so give them a go!
Throw them on a portabello mushroom, or make a bed with some romaine leaves! Top them with ur favorite condiments, or try some raw ones 😀
Simple easy and fresh! Here’s the link! ( RAW VEGAN BURGER PADDY! ) enjoy!!!
This yogurt is so good that it feels more like a dessert! It is rich and full-bodied just like a Greek yogurt, but rather than a animal based product, it is completely plant based. It is so much better for you, the animals and the planet!
So give this yogurt a try! It is so creamy, and every mouthful is bursting with fresh and very comforting flavors; guaranteed that everyone will love it.
Here’s the link ( Dreamcycle yogurt Greek style ) enjoy!!!
Ready to tantalize your tastebuds! Here’s a wonderful creamy and delicious raw vegan cream cheeze made with truffle oil and chopped green onion.
Jazz it up for the holidays with some veggies and fruit. I made stacks of cucumber slices filled with the cream cheese, and also filled some beautiful figs. Surprise your guests with these mouthfuls of yumminess! Vegan or not, they won’t be able to stop eating these! So, make plenty for these are sure to go!!
This cream cheeze is a cross between cream cheeze and Italian Marscapone cheeze, and I am sure you and your guests will enjoy. Here’s the link to the recipe for my truffle green onion cream cheeze….enjoy!!
It was nuts trying to please everyone tonight! Promised my husband Polenta ( an Italian dish, where back in the days this was eaten by families who just didn’t have the money. It was cheap to make and filled the belly…Today it’s a gourmet dish 🙂 costing $30.00 a plate in some restaurants!! ) But if you haven`t tried making this dish, you should! Not only is it good it`s so cheap to make!
So I used some fresh garden tomatoes, to make a wonderful fast fresh sauce. threw in some vegan meat I make…here is the recipe to the meat I chopped and threw into the sauce.
Then I cooked some polenta, just follow the instruction on the package. Very easy to make. or you can follow the instruction below…And I topped it with the fresh tomato sauce and sprinkled some Vegan parma_cheeze! Here is the link to the cheeze recipe.
And finally drizzled some wonderful truffle oil to add that nice earthy taste to this beautiful warm dish. But this is optional, don`t fret if you don`t have the truffle oil, you can just drizzle some good olive oil on top.
- For firm polenta use 4 cups water; for 1 cup of corn meal…..I add my cornmeal when my water is cold. this helps not to clump…Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to very ow heat Cook for at least 60 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking, always keeping it covered. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish. If need to cook longer!!
- For firm polenta, lightly butter with a vegan butter, or olive oil a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons vegan butter or olive oil to pot and stir well. Serve immediately top with sauce and vegan parma cheeze.
As for my daughter, she wanted plantain for dinner, so I whipped that up for her!
Cut up some fresh garden tomatoes, thew then in a pan and added a can white Lima beans, that I washed and rinsed, added some salt and pepper, a small chili, some Canadian maple and a few drops of liquid smoke.
This didn’t t take long, for I wanted to keep the tomatoes nice and fresh, just enough that they broke down a bit, and the beans were canned so they really didn`t need to be cooked. So it really only took about 10 min on a med high to high heat, to make this dish.
So meanwhile while the tomato and bean dish was cooking, I cut the plantain into four parts , smashed them down and threw them into a cast iron pan that I drizzled some coconut oil .
Sprinkled some salt and pepper and topped with green onions. Into the oven they went on a high heat 500F. Do keep an eye on them, for they don`t take long to cook.
Flip them over now and then till they get a nice golden colour to them. Place your bean and tomato on a nice dish and top with your beautiful golden plantain. Drizzle with some cilantro oil.
I myself who eats raw wanted a nice fresh raw dish of course :D. So I made a nice fresh salsa, Easy to make and oh so good.
You will need:
1/2 a red pepper chopped
1 to 2 large tomatoes chopped
1/2 onion chopped
A large handful of cilantro chopped
1/2 large green cayenne pepper
1 tablespoon maple syrup
juice of 1/2 lime
salt and pepper to taste
Top with 1/2 avocado and drizzle cilantro oil
this makes and serves 3 or serves one raw vegan 😛
Hope you enjoyed these recipes, because we really enjoyed our dinner 🙂
Can I say delicious!!! Wasn’t sure what I wanted to make myself for dinner tonight, so I just started to cut up some yellow peppers and see where it would lead me. Figuring that yellow pepper would be one of my ingredients, it just started to flow and before I knew it, It was just coming along!
Not only is she beautiful to look at, but also so very delicious :). This dish is light and fresh, yet the heat of the pepper and ginger kept this dish dancing on the tip of my tongue!.
So here are the ingredient’s I used to create the dragon lady. Serves four, or one raw vegan like myself, and I am sure I could have doubled it up for me 🙂 Enjoy!!
1 yellow pepper julienned
1 pear sliced
1 apple sliced
1 zucchini julienned
1 green onion chopped
A 2 inch piece of ginger peeled and julienned
2 handful young baby spinach
1/2 large Cayenne Pepper
1 teaspoon toasted sesame seeds
The peddles of one marigold flower ( optional )
Nasturtiums flowers ( also optional )
a sprinkle of rock black salt ( optional )
the juice of 1/2 of lime
the juice of 1 orange
a drizzle of sesame oil
1 teaspoon of maple syrup
I was so surprised how harmonious the flavors of this salad came together. Here I put together a fresh organic salad for you. A beautiful Asian Italian fusion ~ apple, ginger, red pepper and sunflower sprout salad dressed with lime juice, maple and a drop of sesame oil. It sits on a bed of arugula dressed with balsamic vinegar and olive oil. Finally, it is topped with a drizzle of truffle oil and a sprinkle of black salt. Enjoy!!
The ultimate food porn! I can tell you for sure, this pie has always been a big hit in our family, but the best part about it s it’s healthy! You can actually enjoy a nice big piece and not feel so guilty. So here is the link to this wonderful pie recipe, enjoy!
Fall is just around the corner, and besides all those beautiful fall colours and beautiful fall veggies, it’s also time to start the cheeze again! I start them only in the fall , and then stop in the late spring due to where I keep all the cheezes to age. So for now unfortunately I make these great cheeze only in the cooler climate!
Took me many years but I have managed to create some great raw aged cheeze! So as soon I have some ready I will be letting you all know.
I also supplied a link below where you can see more cheeze I make….so check out my facebook page “health nuts cheeze” for more information.